Ingredients

1 ripe mango, peeled and roughly chopped 

1 small shallot, roughly chopped 

1/2 jalapeno chile, seeded and roughly chopped 

3 tablespoons chopped fresh cilantro 

2 tablespoons fresh lime juice 

Pinch of sugar 

2 tablespoons extra-virgin olive oil 

2 tablespoons ghee 

1 medium shallot, minced 

2 tablespoons minced red bell pepper 

2 cloves garlic, minced 

1/2 teaspoon ground cumin 

Kosher salt and freshly ground pepper 

1 russet potato (8 to 10 ounces), peeled, cooked, mashed or passed through a ricer, and cooled to room temperature 

2 tablespoons finely chopped fresh flat-leaf parsley 

2 tablespoons finely chopped fresh cilantro 

3 tablespoons strained plain whole-milk Greek yogurt 

1/2 pound fresh lump crabmeat 

1 quart safflower oil 

1 cup unbleached all-purpose flour 

2 large eggs, beaten 

2 cups panko (or dry breadcrumbs)

Preparation

Make the mango dipping sauce: Place mango, shallot, jalapeno, cilantro, lime juice, sugar, and oil in the bowl of a food processor and process until smooth. If sauce is too thick, thin with water, adding 1 tablespoon at a time.

Make the croquettes: Heat ghee in a small skillet over medium. Add shallot, bell pepper, and garlic and cook until softened, 2 to 3 minutes. Stir in cumin and season with salt and pepper. Cook for 1 minute more, then let cool to room temperature.

Place mashed potato, parsley, cilantro, yogurt, and shallot mixture in a medium bowl. Gently fold to combine using a rubber spatula. Cover and refrigerate for 30 minutes. Fold in crab.

In a deep cast-iron skillet, heat oil until a deep-fry thermometer reaches 350 degrees. Place flour, eggs, and panko in three separate shallow dishes. Use a scoop or spoon to form the crab-and-potato mixture into 1 1/2-inch balls. Dredge each ball first in flour, then in egg, and finally in panko, ensuring that each ball is fully coated; shake off any excess.

Working in batches, transfer croquettes to hot oil using a slotted spoon or spider, and cook, turning occasionally, until golden brown, 3 to 4 minutes. Transfer to a a paper towel-lined baking sheet; season with salt. Serve croquettes with mango dipping sauce.